INGREDIENTS
1 pound ground beef (keep fat)
1 package dry onion soup mix
1/2 teaspoon ginger
1 bag egg noodles
1 can cream of mushroom soup
3 1/2 cups hot water
2 tablespoons flour
1 cup sour cream
fresh or canned mushrooms (optional)
DIRECTIONS
Brown meat in its own fat over medium heat. Add dry onion soup and ginger and keep cooking until all meat is browned. Spread noodles over the meat. Mix the hot water into the mushroom soup and pour on top of the noodles, making sure to cover the noodles. Cover with a lid, turn heat to low, and let cook for 20 minutes. After the 20-minute cooking time ends, mix flour and sour cream together, and add the mixture to the pan and stir. Cover and let cook an additional four minutes.
This recipe was submitted by Patti Pasquale, secretary at Christ the Good Shepherd Parish in Campbell. This recipe was her late Aunt Mary’s.
THE CATHOLIC KITCHEN
A reflection from Father Matthew Zwilling, administrator at St. Paul the Apostle Parish in New Middletown and Christ the Good Shepherd Parish in Campbell
“Easy and feeds many.” Probably music to the ears of anyone with a large family! This recipe was originally used for a family of nine, so it makes sense. It could also grate against the perfectionist sensibilities of a person like myself—I never feel like it’s a real meal unless I’ve spent a couple hours in the kitchen! I imagine that feeling goes away quickly when you’ve got lots of hungry kids to feed.
One of my professors with a large family himself put it this way: “Being is more important than having.” When it comes to raising a family, it’s the existence of the people in the family that matters, much more than how much “stuff” each of them is able to have. God always works this way—we find joy when we abandon our perfectionism and embrace the goodness of the person that is in front of us. Pile on the stroganoff; there are people here to feed!
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